Overnight Caramel-Nut Rolls

A delightful breakfast treat. Prepare and refrigerate today - bake and eat tomorrow? I found this recipe in Pillsbury's Simply from Scratch Scrumptious, easy recipes.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 3 -3 3⁄4 cups all-purpose flour
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1 (1/4ounce) package active dry yeast
• 1⁄2 cup water
• 1⁄2 cup milk
• 1⁄4 cup margarine or 1⁄4 cup butter
• 1  egg

• Carmel-Nut Topping

• 1⁄2 cup  firmly packed light-brown sugar
• 1⁄2 cup margarine or 1⁄2 cup butter, softened
• 2  tablespoons light corn syrup
• 1⁄4 cup  chopped  nuts

• Filling

• 2  tablespoons margarine or 2  tablespoons butter, softened
• 1⁄3 cup  firmly packed light-brown sugar
• 1 1⁄2 teaspoons cinnamon

Directions

1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm,(margarine does not need to melt completely.) 120 to 130°F.
2. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in 1 3/4 to 2 cups flour to form a stiff dough.
3. On floured surface, knead in 1/4 to 3/4 cup of flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85F) until light and doubled in size, about 30 minutes.
4. Grease 13x9-inch pan. In small bowl, combine all caramel-nut topping ingredients except nuts; blend well. Drop mixture by spoonfuls into prepared pan; spread evenly. Sprinkle with nuts.
5. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll out dough to 20x12-inch rectangle. Spread with 2 tablespoons margarine or butter. combine 1/3 cup brown sugar and cinnamon; sprinkle evenly over margarine. Starting with 12-inch side, roll up tightly, pressing seam firmly to seal. Cut into 12 (1-inch) slices; place cut side down in prepared pan. Cover refrigerate overnight.
6. When ready to bake, let rolls stand at room temperature 1 1/2 hours. Heat over to 375°F Bake 20 to 30 minutes or until deep golden brown. Cool 1 minute; invert onto wire rack set on sheet of waxed paper.(I just invert the rolls onto a serving dish the other way you will lose some of the gooey topping) 12 rolls.